Instructions

In a large bowl or food processes with a dough hook, cream butter until soft. Gradually blend in cheese and pecans.

Gradually add seasoned flour, working gin well after each addition.

Divide dough in half. Form into logs about 1 1/2 inches in diameter. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.

Preheat the oven to 400F. Slice dough 1/4 inch think and place slightly apart on an ungreased cookie sheet. Bake 8 to 10 minutes. Remove from pan at once and cool on wire rack. Sprinkle with kosher salt if desired. Store in an airtight container in refrigerator up to a week, or freeze up to a month.